nd Healthier You
May In-Person First Friday Event May 3, 2024, 12–3 p.m. Lower Garden Level 3226 28th St. SE Kentwood, MI 49512 Avoiding Scams and Fraud Representatives from Lake Michigan Technology and
perspective through joy. Once a month, push the responsibilities away and spend the day doing what you love. If you want a spa day, get a massage. If you’d prefer to paint figurines in your basement, that’s all you.
We spend most of our time in our heads, preoccupied with our thoughts and focused on our
West Michigan Better Business Bureau will present beginning at 12:15 p.m. Stay for the LIVE market update featuring a portfolio manager from Gradient Investments at 2 p.m. June Market Commentary Release June 7, 2024, 12 p.m. A recap on market performance and a current outlook will be presented by a Gradient Investments portfolio manager, with introductions by your Mattson team, sent via email. July Market Commentary Release July 5, 2024, 12 p.m. A recap on market performance and a current outlook will be presented by a Gradient Investments portfolio manager, with introductions by your Mattson team, sent via email.
obligations. It’s not good for our mental health. The sheer weight of life is heavy on our shoulders and minds. Ease those worries and anxieties by putting the phone away, getting a good night’s sleep, and spending quality time with ourselves.
Ally’s Recipe
SCALLOPS AND SPRING VEGETABLES WITH OLIVE-CAPER PAN SAUCE
Inspired by EatingWell.com
Ingredients
Directions
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2 tbsp extra-virgin olive oil, divided 8 oz sea scallops, tough side muscle removed
1. In a medium nonstick skillet over medium-high heat, add 1 tbsp oil. Pat scallops dry and sprinkle with pepper. Add scallops to pan and cook, flipping once, until browned and just cooked through, 1 1/2–2 minutes per side. Set aside. 2. In the pan, add remaining 1 tbsp oil, asparagus, and carrots and cook, stirring frequently, until tender, 2–3 minutes. 3. Add shallot, olives, capers, and garlic and cook until fragrant, about 1 minute. 4. Add wine and cook for 1 minute. Remove from heat and add butter; stir until melted. 5. Plate veggies with scallops, then drizzle with pan sauce. Serve with parsley if desired.
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Pinch of ground pepper 8 oz asparagus (1/2 bunch), trimmed
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6 oz baby carrots, halved lengthwise 1 medium shallot, minced
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5 pitted green olives, coarsely chopped 1 tbsp capers, chopped 1 clove garlic, minced 1/4 cup dry white wine
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1 tbsp butter
Chopped fresh parsley to garnish
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